I am rarely left speechless {if you are my husband you are seriously nodding your head right about now}. I like to talk {husband still nodding}. To dissect the details of important matters, such as great toenail polish and food {husband falling asleep}. However, after taking a taste of this frosting, I was left completely speechless. No words. None. Just absolute, incredible tastebud bliss {husband shocked into silence himself}.
It is the best frosting I have ever tasted in my life.
You might have seen the phenomenon of this type of frosting swirling around. I tried the Tasty Kitchen version (highlighted by the Pioneer Woman) twice, and both times it was a disaster. I had given up on the so-called miracle of flour-based frostings until I saw and made this latest version.
It left me weak and trembling.
And do you know what tops it all? There is a chocolate version. Oh, heaven help me.
I slathered this frosting on the most decadent cake I’ve made to date (posting tomorrow!) and I can’t begin to describe the magical web of fluffy, creamy sweetness that is beholden in this frosting. I am a self-professed frosting hater, which makes my testimonial of this frosting all the stronger. I abhor the greasy, filmy, overly-sugary taste of traditional buttercream. Even the adventurous seven-minute/marshmallow frostings of the world leave me wanting.
But this frosting…well, it belongs in The Best Recipe section no doubt about that. My search for the perfect frosting is over. I’ll be honest, it is a little more work and requires a bit more planning than throwing butter and powdered sugar together in a mixer but I’m promising you here and now that the results are worth every minute. The real issue now becomes making sure any of this frosting actually makes it to the cake before being inhaled by my little lips.
One Year Ago: Basil Chicken in Coconut Curry Sauce
Two Years Ago: Chocolate Chip Cookie Dough Cheesecake Bars
Note: this frosting takes a bit of advance planning since the frosting needs time to cool so plan ahead! Originally, I put a note on here that was included in the original recipe that the frosting keeps in the refrigerator and then can be rewhipped, but I had to delete that note because every time I have tried it, it has been a major bust. After I have refrigerated it and rewhipped, it separates and never becomes satiny and delicious again. You may find different results but in good faith I have to say that in my experience, this frosting is best made and used fresh. Finally, I pipe a lot of cakes for my kids’ birthdays (think: Spiderman covered in Wilton stars) and although I haven’t tried it, I highly suspect that an hour or so of chilling time will lend this frosting nicely to being piped. When I try it, because I will, I’ll update the recipe with my notes.
This frosting is so magically delicious, it would be perfect on everything from sugar cookies to pumpkin bars to cake. Options are endless!
Ingredients
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups milk (I used 1% with stellar results)
- 2 teaspoons pure vanilla extract
- 24 tablespoons (3 sticks) butter, cut into 24 pieces and softened at room temperature
Directions
- In a medium bowl, combine the sugar, flour, cornstarch and salt. Slowly whisk in the milk until the mixture is smooth. Place a fine-mesh strainer over a medium saucepan and pour the milk mixture through the strainer into the saucepan. Cook the mixture over medium heat, whisking constantly, until the mixture boils and is thick enough that it starts to become difficult to easily whisk. This could take anywhere between 5-10 minutes, depending on your stove, heat, etc. It should bubble quite a bit at the end (be careful of the splatters) and thicken considerably.
- Transfer the mixture to a clean bowl and cool to room temperature – this is extremely important! If it is even slightly warm, the frosting won’t beat up properly. I refrigerated my initial mixture overnight. If you do this, make sure to pull it out in time to let it warm back up to room temperature. If you try to proceed with the rest of the recipe and the mixture is too cold, the butter won’t absorb into the frosting like it should.
- Once the frosting is completely cooled to room temperature (it should have no hint of warmth at all!), beat the mixture with the vanilla on low speed until it is well combined, about 30 seconds (a stand mixer will work best for this). Add the butter, one piece at a time, and beat the frosting until all the butter has been incorporated fully, about 2 minutes. Increase the speed to medium-high and let the mixer work it’s magic. Beat the frosting for five minutes, until it is light and fluffy. Let the frosting sit at room temperature until it is a bit more stiff, about 1 hour. I suspect if you chill it for an hour or so, it would be stiff enough to actually pipe with instead of frosting with a rubber spatula.
Notes
Chocolate Version: Add 1/4 cup cocoa powder to the sugar, flour, cornstarch, salt mixture in the first step. Once the frosting has been mixed for five minutes and is light and fluffy, mix in 3 ounces of semisweet chocolate that has been melted and completely cooled to room temperature.
Note: I made the chocolate version a few days after I originally posted this recipe and it is delicious! The color wasn’t quite as dark as I was hoping for; it definitely made for a lighter-colored chocolate frosting but the chocolate flavor is deep and terrific. I increased the melted chocolate to 4 ounces when I made it and may even do 5 ounces next time.
Recipe Source: adapted slightly from Cook’s Country Oct/Nov 2010
Can i pipe this on cupcake? Would it hold the swirl?
laynieloo – yes, I’ve used this piping for cupcakes and cakes.
Do you have to mix the flour, sugar, and cornstarch, and milk separately and strain into the pan before cooking? What difference does this make? I’m so tempted to just mix them together in the pan and cook!
Hey Veronica – I’ve never NOT strained it so I’m not sure if it would be prone to more lumps or not. If you try it without straining let me know the results!
I found this recipe on Pinterest….WOW! Looks so good — BUT seriously — 3 sticks of butter?????????????? WOW!
This is very similar to my mom’s recipe, which is amazing! I will have to try yours, though, because my mom’s always comes out a bit lumpy no matter how much we beat it, and I think it might be the idea of letting it come back to room temp after cooling it…? I will try yours and see if the differences in your process correct the lumpiness, and maybe I can use it to adapt my mom’s recipe. Thanks so much!
To me, this tastes more like whipped butter than frosting. I can see why you non-frosting lovers like this. I might like it on a dinner roll or some pancakes, but it was sort of sickening on my chocolate cupcakes. Loved the light whipped consistency of the frosting, but I prefer a sweeter taste. I might try the chocolate or cream cheese version. Also, I did not find this frosting to be easy to pipe with. Hope this helps!
I was going to try this recipe a couple of months ago but have put it aside. I’ve tried 15 or so other buttercreams since then with never having complete satisfaction. I’m kicking myself for not trying this earlier and saving a ton of time and ingredients but this recipe is absolutely perfect for anyone that finds any American Buttercreams to be too sweet! Seriously amazing! You will not be sorry for making this!
This was great!!! My friend and I JUST made this frosting and were quite amazed at the whole process. When we first mixed the milk mixture in the saucepan and it thickened, it got a little scary haha. It was an almost translucent, gelatinous glob of really, reallllly thick pudding. After it cooled, we found that really soft butter was great to more easily incorporate it into the “gelatin”. We weren’t sure how what we were seeing in the mixer was going to transform into the fluffy frosting in your pictures but it did! This is definetly a unique frosting. Ours tasted like a vanilla ice cream, very different, but in a very good way. We didn’t have cornstarch so we subsituted a bit of the granulated sugar for powdered sugar (because we thought powdered sugar containted some cornstarch already) and then added a tbsp. of flour. Once again, it turned out beautiful and this recipe is defintely going to be a go-to frosting and replace my buttercream for most cupcakes
.
This is the frosting that my Mom puts on her red velvet cake. Makes the cake!! Cream cheese frosting aint got nothin’ on this!! LOL
Have you tried this with espresso powder instead of cocoa? I’d like to try chocolate stout cupcakes with this frosting, and think espresso flavored would be the bomb.
Rachel – I’ve never tried it with espresso powder. Good luck if you do!
O*M*G !!!!
Thats about it.
Do not doubt this, it is worth the time.
I had a devil’s food cake mix in my pantry for a while, and this morning, I decided to make it. However, I the only frosting I had in my pantry was a can of store bought chocolate that was extra from my son’s construction truck birthday cake. So I went online to see if I could find a recipe for a quick and easy frosting (since chocolate frosting is usually not so great), and I stumbled upon your blog and this recipe. OH MY GOD. This is so good. I didn’t have the vanilla extract, so I substitued coconut, and it turned out awesome. It is light and airy, and not too sweet. I ate TWO pieces of cake in one sitting, and I am having to use my willpower not to go back for another. This frosting is so good that I am going to bake another cake this weekend for my mother’s birthday, and I’ll try it with the vanilla! Thank you so much for sharing this recipe. I can’t wait to see what else I can find in your archives.
Oh, I *so* wanted to love this frosting recipe, but I’m sorry to say, it was a failure. It did set-up and whip up just fine, and I did let it “rest” for at least an hour before using it for cupcakes. Unfortunately, the flour and cornstarch do leave a tiny bit of a “dough” taste, and it’s quick to separate. I piped some billowy clouds on the cupcakes, and then watched the frosting slide off before I could even open the refrigerator. I am a pretty skilled cake baker and frosting maker, I have tried them all! My favorite will always be a French butter cream, it’s not that hard to make, the science behind it is solid (and it’s great for piping and decorating)…and you cannot beat the taste! So smooth and creamy and buttery, not too sweet.
Sorry my review isn’t more favorable, but I will certainly try other recipes here!
Hi Mel
Is this frosting a particly easy frosting to frosts cakes with ? as it looks quite light and fluffy , would it be good to crumb coat a cake with.
Another question…how does this hold up over time? Have you ever had leftovers to judge how it does the next day? Or if you refrigerate the cake and then bring it to room temp? I’m considering this frosting for use on cakes I’m turning into the fair but need one that’s pretty stable.
Oops, I meant how does it do over time while on the cake. I would be using it right away but the cake wouldn’t be judged for 24+ hours.
Don’t mean to “barge” Mel, but I might be able to help. This frosting holds extremely well if outside temperatures aren’t too hot. I live in Alaska and it holds it’s shape and pipes beautifully on cakes and cupcakes. I’ve left mine for 2 days and it was still pretty. The problems people are having with the frosting sliding off or melting are because of the heat. This is an all butter recipe so it’s a bit more temperamental. It’s been between 70-80 degrees and it’s just fine. I don’t like the flavor after its been piped or frosted then Brought back to room temp. Good luck!!
Thanks for helping, Jnl2211! I agree, this frosting pipes beautifully on cupcakes and cakes (in my opinion) but it doesn’t fare that great in really hot temperatures. Bec, for your specific question, I have used this as a crumb coat and then a final coat of frosting.
Veronica – I agree with Jnl2211, this frosting tastes better fresh but if you are going to frost the cake and then have it judged 24 hours later, I would try keeping it at cool room temperature instead of refrigerating. It will help the frosting stay light and fluffy and taste more fresh than going from refrigerator to room temp again. Good luck!
Thanks guys
will try and see
This frosting turned out amazing! I find the sweetness level perfect! I also made the frosting from Tasty Kitchen, it did not turn out well for me, and I found it a little on the sweet side. After the disaster with the Tasty Kitchen frosting I found this one, I will be using this to frost some Red Velvet Cupcakes I made. Thanks for a great recipe!
Thanks for your help Mel and Jnl2211! I’m not sure if this will work for me since I have to travel an hour to deliver and the car might be too hot. I will just have to try it at home for my own enjoyment!
I have always used buttercream frosting, but wanted to try something different. I hate to say this but I was definitely not wowwed by this recipe. At first it seamed to have an almost custard like taste to it, like it belonged inside a cream puff. But, after frosting a cake for my husband’s birthday, I decided to scrape it all off after my friend took a swipe and declared, “It tastes like popcorn.” So I tried it again and we decided it tastes just like Jelly Belly Popcorn Jellybeans, which, unfortunately is my least favorite of the Jelly Belly varieties! I will say, however, that the texture was amazing!
Denise- the better the quality of butter u use n it wont have the artificial butter taste of the jelly beans. Hope this helps! God bless.
I agree Penny. I had a friend try the recipe and it was AWFUL!! Come to find out she used a mixture of margarine and store brand butter. Yuck!
I wonder if some have used margarine instead of real butter. My parents in law insist that margarine IS real butter so apparently not everyone knows there’s a difference. And Mel, I was wondering if you used salted butter here or unsalted? I always use unsalted and wonder if those thinking it tastes like popcorn might have used salted butter, making it too salty. Or it might just be a preference for a less buttery frosting.
I always use butter such as Keller’s or crystal farms. I. Going t
o try Plugra fancy butter next time to see how awesome it can be
Not 2 sure if a higher fat content butter will make it not set up so nicely
I wish it was a littel more thicker to hold up for baking at a fair. O have found if you make sure the flour mixture is completely cool not 1 bit of warth and then with the mixer paddle attachment at the room temperature butter with cut up into small pieces very slowly 1 piece at a time mixing very carefully in between each piece of butter n you have to let it sit for a good time but I usually let it sit for about 2 hours for icing on the cake
Veronica – I use salted butter because I’m too lazy to buy unsalted but that could make a difference if someone had an ultra refined palettes which I do not.
The thing with this frosting is that people either love it or hate it. I think it really boils down to a texture/taste preference. I agree that good quality butter (never margarine!) makes all the difference and the expectation that it is a very light, buttery frosting.
This is the recipe my grandma made for years and years and it is wonderful. However, I don’t have a stand mixer so it can get tiring making it! I have begun using very fine granulated sugar instead of the regular sugar. I also, unlike Mel, only have unsalted butter not salted, so always use that. Enjoy the icing, all. It is amazing!
Has anyone tried this recipe with alternatives to dairy? My daughter has food allergies so I have to get creative. I have dairy free butter which is always amazing. I just wonder which milk alternative might work best. Thanks for any input!
I made this today for my boyfriend’s father’s birthday cake, and it was fabulous! I’m not really a baker-of-cakes, but I do like to cook from scratch, so… I gave it a shot and it was wonderfully successful. I added half a vanilla bean during the cooking phase and then skimped on the extract a little bit, and I used two sticks of unsalted butter and on stick of salted butter. I also didn’t strain it before cooking, but I just kept whisking it and there were no lumps. It was just the right level of sweetness for the very dark chocolate cake I put it on. Thank you so much!
This is very close to the classic Red Velvet Frosting, using a paste made of flour and milk. The trick is to beat it until it is like whipped cream. An awesome frosting.
Great recipe!!!! I’m a pre-teen and with this great website, even I made this awesome frosting successfully!
Thanks a lot, Mel
This is a fantastic recipe. I’ve been making it ever since I found it on Pioneer Woman’s website. Every time I make it people rave!
I never comment on anything, but I just wanted to tell anyone worried about this frosting starting to separate when whipping in the butter to just keep whipping!! I had made the chocolate version of this before and it was AMAZING! It matched the flavor of my chocolate cake perfectly. I decided to try the original version tonight because my boyfriend wanted a white frosting with the chocolate cake this time. I was about to toss it but thought, “Well if it’s ruined it can’t hurt to keep whipping”. So I whipped it on high, and then it just came together. Perfect consistency. Although, I do think it’s a bit too buttery it is SO much better than buttercream, and the flavor gets better as it sits…but the chocolate version? Perfection! Thank you so much for this amazing recipe!
Hi Mel.
I’m making this Magical Frosting as we speak. I’m very excited to see how it turns out! I am making a guitar cake for my Dad’s 50th Birthday and I was looking for a delicious frosting, and after stumbling across yours I decided to give it a go!! I am planning on putting fondant over the chilled iced cake, do you think it will work fine?
The first time I made this frosting I was in love. After that is was just okay as on a cupcake I thought it was a touch bland BUT I recently put this on a Red Velvet cake with a Cheesecake center and it was the best complimenting frosting I could ever have imagined. It really brought out the flavor of the actual cake instead of being overpowering. I will always use this for my Red Velvet cakes.
Just wanted to say that this is now my “go to” icing as well! Everyone loves it! and my Dad’s cake turned out perfect, I simply refrigerated the iced cake before I put on the fondant. Thanks Mel for this amazing recipe!!!
Hi Mel!
Is it okay if I half your recipe? I want to pipe rosettes over 12 cupcakes, and I don’t want to waste any! Also, will the frosting be alright if I pipe it on the cupcakes and leave it overnight in the fridge?
So… does this pipes ? I want this for delicious and BEAUTIFUL cupcakes…. so?… IT WORKS???
Hi Mel – just wanted to see if you’ve done any piping with this? You mentioned that you would update, so I wanted to check and see if this is still your go-to frosting for everything. Thanks!
This pipes beautifully!!! And it also takes to food coloring very well.
Oh my goodness! I made this for my husband’s birthday cake yesterday, and it was amazing! I made a Chai Spice version….I almost ate the bowl full after the first boiling step!!! lol Everyone loved it, but I will say it makes a lot more frosting than I would normally need, I think next time I’ll try a half batch.
Shelley – yes, I’ve piped with it and it works great!
Hi! will this frosting hold up in warm weather?
thanks!
Do you use real butter for the magical frosting, and if so, salted or unsalted? And, did you ever try piping/decorating with it?
Thanks!
Could I use cornflour instead of cornstarch in this? Or normal flour?
This is the only frosting I use on Red Velvet cake! It is so much better than Cream Cheese frosting on Red Velvet.
Erica – feel free to read through the comments – others have asked this same thing. It fares best at cool room temperature (gets a little melty in too warm of weather).
Tricia – I use salted butter and yes, I have piped with it before.
A – I’ve only ever used cornstarch and haven’t tried other substitutions.
I am wondering if you think I could use honey instead? I LOVE this frosting and have made it many, many times according to your recipe. But, I need a honey frosting and since I am spoiled with this frosting and hoping the honey would work. Thanks!
Sue – I’ve never tried this with honey. It probably will just have to be a trial and error if you are looking for a honey frosting. Good luck if you try it!
OMG!!! This is amazing!!! I was looking for a fluffy frosting for sandwich sugar cookies, and this fit the bill perfectly! I, too, really don’t care for buttercream frosting. I love whipped cream frosting, but it’s just not stable enough for long. This frosting is like buttercream and whipped cream frosting had a perfect love child!!!
Delicious, just made this and it is the best frosting ever!!!!
Just had to make this today- the first recipe I tried on my new stand mixer- yay! I’m a buttercream afficienado-always on the search for a great frosting. It was truly delish, not difficult to make, & made plenty! I think it tastes like cake batter (like pound cake??)…thanks for sharing!
Mel! I’ve made this unbelievably divine frosting a few times before (it’s my most favorite frosting of all time btw). And I just made it again last night for some spiced apple cupcakes I was making for work. And I mixed in your Divine Caramel Sauce because I wanted to make “caramel apple cupcakes.” And wow is it good! I mixed in just enough sauce to give it a slight caramel flavor, I piped it on the cupcakes and then drizzled more caramel on the top. I can’t tell you how good it was. I was almost tempted to fill a bowl with frosting (pretend it was ice cream) and drizzle it with the caramel. Ok… I was tempted but I just did a spoonful, haha. So I just wanted to say again how much I love this frosting. And the caramel sauce too! Thank you!
Mmmm… Flashback to my grandmother’s kitchen! This icing on a dark chocolate cake is fondly known as a Black Beauty Cake in my family. It thrills my heart to know it is not a lost art!! I was simply doing some late night browsing, but now have a plan for tomorrow morning
Thanks Ladies!!!!
Just any FYI…..I tried this with honey and it is delicious!! Some people told me it was even better than the original! Seems to have a fluffier texture, almost whipped cream like. I was stil able to pipe with it too. I used 1/2 c of honey in place of 1/2 c of sugar.
Hi MeL
I tried this frosting recipe last night with your cupcake recipe. I loved it! I saved some for my work buddies tomorrow. Let’s see what they say.
I personally didn’t like cupcake icing or frosting. They are too sweet for my liking. So I usually scrape them off and just eat the cake part, which is also sweet.
I’m not sure if I did your cupcake recipe right, but the cake wasn’t sweet! My boyfriend was a little disappointed (he has sweet tooth) but after we pipe this magical frosting on the cupcake, it became a hit! My brother, his girlfriend, their friend liked it too! Even my so-freaking-hard-to-please mother said that it was nice. I ate a few too.
Thanks for the recipe! And thank whoever posted it on pinterest!
I will definitely try a few more from your “the best recipes” page!
Heey!!
I loved the recipe!! But I have a doubt!! How many grams is it per butter stick?
Mossy – I don’t know the conversion to grams but I think there are conversion calculators online if you google them.
Have you tried this with bittersweet chocolate instead of semi-sweet? I tend to go more for the darker stuff. Just curious. I’ve had this with the semi-sweet and it’s delicious, so I don’t want to mess with a good thing.
I also make this frosting with a teaspoon of banana flavoring. It tastes like the filling in Twinkies. :0)
Kelsey – nope, I’ve only ever used semisweet chocolate. I think bittersweet would be ok, especially if you prefer the taste anyway.
I just made this tonight. AMAZING! My kids went crazy for it. I couldn’t keep my 8 year old son away from it. SO light and fluffy. YUM! Thanks!
my aunt makes this icing. i’ve never had luck recreating her masterpiece. i haven’t tried in years, i think it’s time to try again!
Love this frosting! Made this in Home Ec. when I was in high school.
Hi! I’m going to be trying this frosting for my Thanksgiving brown butter pumpkin cupcakes this week… Do you think if I just add some cinnamon that would work? Or is there maybe a way to make this a salted caramel frosting? I may have to do a test run! Thanks!
Thank you so much! I have been looking for a frosting recipe without powdered sugar (and artificial sweeteners) for awhile, as one of my little guys is intolerant to sugar and we use HONEY. I made the first part with honey-using the exact amount of honey as called for with sugar since some said it wasn’t sweet (and honey is sweeter)-and I wish I would have used less because it is SWEET! I just mixed in the butter … and it was SO MUCH FUN watching the frosting mix on medium-high for 5 minutes! YUMM!!! It has turned out so nicely! Next time I am going to add some cream cheese in place of butter … just to help counter the honey taste a little bit. THANK YOU SO MUCH!!! This is AWESOME!
Best. Frosting. EVER. Period. Utterly amazing with your chocolate cake recipe. Together they are an EXPERIENCE, not a dessert!
[...] (from Mel’s Kitchen Cafe) [...]
i was wondering if it matter if you use butter or margine
I adapted your recipe last night and made a cream cheese version. My husband is still raving about it this morning! I only used one stick of butter and added 12 oz. of cream cheese (in place of the other two sticks of butter). I could put my face in the bowl! True, it takes a little longer but it’s so worth it. Thanks for posting your recipe!
Im so used to using confect sugar for icing….is this granulated sugar recipe really that good? Better than powdered sugar recipes???
If you like frosting with confectioner sugar you might think this isn’t sweet enough. I happen to dislike frosting with CS, and I think this is absolutely wonderful. It’s not gritty or overly sweet like most CS recipes.
I was very excited to try this recipe. I was just looking for something a little different. However, I wouldn’t make this one again. It was just so so to me. I thought it was way too buttery. It did look a bit greasy from the butter. It was very light in texture though. I thought it was plenty sweet enough. It was fun to make and good to try something different. Thanks for sharing
Hi, ccould u tell me how much grams is 24 table spoons of butter as i live in poland and we have different weight for butter sticks comparing to u.
Karolina – you’ll probably need to google that information since I’m not an expert at converting to grams.
I will but could you at least tell me how much ounces is 3 sticks of butter?
Karolina – you can google that info, too, but I believe one stick of butter is 4 ounces (so 3 sticks would be 12 ounces).
Mel – thank you… you made my day yesterday (3 sticks is 340g of butter
)
the frosting is like nothing I have every tasted before – I love it. THANKS for sharing….It is my favorite from now on
I have finished frosting yesterday night and decorated my black and white cupcakes to be ready for my today’s 30th Bday
Hello, I hate super sweet frosting and I tried your recipe after fringing it on google. It was AMAZING! I was afraid it would be too heavy because of all the butter but it was so fluffy it wasn’t heavy at all! I absolutely love it. Thank you for sharing!
You can cook the plain version and add cocoa powder after butter has been incorporated into the frosting. As much or as little as you’d like. Also try some instant coffee, or a tablespoonful or two of rum/cognac. yum!
I made this frosting a few weeks back for a chocolate cake and oh my is it yummy!!! It was a winner with everyone who ate it. We all found that it was much better after being refrigerated. This will be my stand by frosting from now on. I plan to make Christmas cupcakes this weekend and will be serving to a large crowd. I have no doubt they will be pleased. Thank you for sharing!
Hmm, I love love love this frosting but I’m wondering if it can be made into a lemon frosting. Any ideas? Sub some of the milk for lemon juice? Or do you think I’m better off looking for a lemon curd whipped with butter frosting? Thanks in advance!
Hi Judy – I’ve never made it into lemon frosting so you’d have to experiment a bit. I don’t know if I would sub the milk for lemon juice since the milk is integral to the creaminess, but you could try adding lemon extract and/or lemon zest.
Hi Mel,
Thanks for your reply, I really appreciate it. I ended up substituting 1/2 cup of milk for lemon juice and used 1.5 tsp of lemon extract instead of 2 tsp vanilla extract. It was AMAZING! The creaminess wasn’t noticeably different but as a lemon lover, I’d sacrifice some cream for lemon anytime! I’ve only used 1% milk every time I made your recipe so perhaps my batches are not as creamy to start with. I’m very happy with the results using 1% milk. Thank you for sharing your recipe! It’s truely delicious!
Hi there…this frosting is so fantastic, I’ve made it a few times now as is, but I’m wondering (and terribly sorry if this was already addressed!) if you think it would be as successful if I substituted different extracts for the vanilla? I was thinking about trying strawberry but am not sure…do you think it would still work? Thanks!
Layla – I’ve never really changed up the extracts but I know several other people have used lemon extract in the comments. I’d say give it a try!
OMG, this looks delish! I will try for sure!
I tried this today and was a little disappointed. It’s good, but I don’t know if I would call it “magical”. I tried the chocolate version of the recipe, and it was very light and fluffy (so it would be perfect if that’s the kind of frosting you like), but I realized after making it that I prefer a more fudgey frosting.
Thanks for the interesting recipe though! I will keep this one filed away for the day when I need something really light and fluffy.
The frosting and cake/frosting needs to be stored in the refrigerator, because of the cooked flour/milk mixture.
Oh my! I literally just finished making this and had to come review. This is exactly what I have been looking for in a frosting; light, fluffy and not overly sweet! Thanks Mel
The frosting was okay. I made it just as instructed. It was light & fluffy & full of vanilla, but it tasted a little more like cake batter than frosting to me; that actually may be what you are looking for though. Even with the addition of the other ingredients, I was still able to discern a floury taste in the final product. Not bad, but definitely not the #1 icing I have ever made.
Made this last night, was kind of skeptical if it would be as good as it claims, or if it would be a waste of 3 sticks of butter…. But it was FABULOUS !!!! perfect sweetness, perfect smoothness, wonderful flavor, great, great frosting! Adding it to my recipe box, my new “go to” frosting recipe! Used it on a funfetti cake, everyone who tried it loved it! I used my kitchenaid to whip it up, followed the recipe exactly.
You will love this frosting forever. I’ve been using it for 40 years. For spice cakes I add cinnamon always and other spices depending on if its spice cake, carrot cake, banana cake. Awesome on lemon cake, orange pineapple cakes as well. Enjoy it as much as we do!!
Mel, I just made this frosting today and piped it on my son’s birthday cupcakes- it turned out truly magical!! I am so thrilled I found it through your blog, since nobody in my family is a big buttercream frosting fan! Thank you! Thank you! I just posted your recipe on my blog and linked it back to you. Forever grateful! It is perfect! Looking forward to trying the chocolate version next!
Hi! I’v been hunting for a good frosting recipe and other similar ones w/flour beat the sugar and butter then add the milk/flour… What do you think the difference is? Iv never tried either
Tabitha – I’m really not sure the difference – this is the only recipe I’ve made that is a flour-based frosting.
Girl – You are in the wrong business – you need to be in sales! I fell for your claims on this one, the best/magical frosting, but I’m not sure I haven’t been swindled. I think this one needs a tutorial and I must say that the build up of your previous disasters with The Pioneer Woman’s frosting did nothing to bolster my confidence – yikes! I have a frosted chocolate cake (your Ultimate!), but it sure isn’t pretty. The frosting looks a little curdled and I was scared to death of doing something wrong (have you seen the price of butter!?), so I followed your directions to a T. My question is this…can this frosting be overbeaten? If not, then I could maybe have whipped it some more. Pictures of the different stages would be helpful because, although I do trust you implicitly, it was a leap of faith to follow through. Here’s to it tasting better than it looks!